Best Authentic Ethiopian Collard Greens Recipe (Gomen Wat) (2024)

FAQs

What does gomen mean in Ethiopian? ›

Gomen Wat is another one of my favorite side dishes when we go out for Ethiopian food. Wat or wot usually means stew or curry in Ethiopia. This is a simple flavorful side dish made with collard greens(Gomen).

Ethiopian Collard Greens aka Ye'abasha Gomen- Braised collard greens and kale seasoned with aromatics. Quick, easy, and tasty.

This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.

Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt. Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt. Let the collard greens soak for 15-20 minutes, giving them a scrub midway.

Ethiopian Orthodox Christians, Ethiopian Jews and Ethiopian Muslims avoid eating pork or shellfish, for religious reasons. Pork is considered unclean in Ethiopian Orthodox Christianity, Judaism and Islam. Most Ethiopian Protestants or P'ent'ay also abstain from eating food already prohibited from the Orthodox church.

Baba ("father, grandfather, wise old man, sir") is a Persian honorific term, used in several West Asian, South Asian and African cultures.

ጥብስ – tibs – grilled pieces of meat. Ethiopian food can be cooked in a number of different oils. During religious fasting seasons, animal fats are avoided and plant based oils are used instead. Sesame and safflower oils are common.

Doro wat (wett)

It is the most popular traditional food in Eritrea and Ethiopia. Considered the national dish, it is the food of choice during formal and informal gatherings, eaten together as part of a group who share a communal bowl and basket of injera.

Flavor is taken to a whole new level in Ethiopia, using fragrant spices that add an exotic taste to the food. One of the more common seasonings is berbere. Made with cinnamon, cardamom, ginger, sacred basil, and other spices, berbere is a blend of spices that creates a unique flavor you won't taste anywhere else.

In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector. Baking soda is an alkali salt possessing the tenderizing and flavor-enhancing properties of regular salt.

Can you overcook collard greens? ›

It is important to not overcook collard greens or kale, as they tend to give off a sulfur smell and taste bitter. Cut the leaves into one-half inch strips and steam for 5 minutes on the stove. Collard greens make a great addition to eggs and bean soup or can be served alone as a steamed vegetable with a dressing.

Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens. In a stock pot add Oive Oil, Onion, Green pepper, and Turkey bacon (or your choice of turkey or pork).

If you prefer extra-tender greens, add 3 cups water to greens in the skillet; season with salt. Bring to a boil and cook for 1 hour, adding more water as needed.

Gomen nasai (ごめんなさい, "I am sorry") is an informal Japanese-language apology, less polite than the standard "sumimasen". It can also be shortened to gomen ne (ごめんね) or gomen (ごめん).

Gomen means “sorry” in Japanese. Usually it is in the form “gomen nasai” — I'm sorry. And bowing is involved!

From the Ethiopian language of Amharic, Konjo means BEAUTIFUL. Konjo Ethiopian Food=Beautiful Ethiopian Food.